CRANBERRY CUSTARD MERINGUE PIE
I love to serve this pie around the holidays while my family is around. My grandchildren call it the red colored pie with the fluff topping.-Lee Bremson, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. , Meanwhile, line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , In a small saucepan, combine the cranberries, orange zest, 1/2 cup sugar, water, salt and cinnamon. Cook over medium heat until berries pop, about 15 minutes. Combine 4 teaspoons cornstarch and orange juice until smooth; stir into cranberry mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; set aside., In another small saucepan, heat 3/4 cup sugar and 1-3/4 cups milk until bubbles form around sides of pan. In a small bowl, combine the remaining cornstarch and milk. Whisk in egg yolks until blended. Add a small amount of hot milk mixture; return all to the pan, whisking constantly. , Whisk vigorously over medium heat as mixture begins to thicken (mixture will become very thick). Bring to a boil; whisk 2 minutes longer. Remove from the heat; whisk in butter and vanilla. Transfer custard to crust; spread evenly with reserved cranberry mixture., Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread meringue over hot filling, sealing edges to crust., Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate overnight.
Nutrition Facts : Calories 389 calories, Fat 12g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 180mg sodium, Carbohydrate 65g carbohydrate (46g sugars, Fiber 1g fiber), Protein 5g protein.
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Shoan Rahaman
[email protected]This is my favorite cranberry pie recipe. It's easy to make and always turns out perfect.
YahYah Ijaz
[email protected]This pie is always a hit at potlucks and holiday gatherings.
Darling Rose
[email protected]I'm not a huge fan of cranberry pie, but this one was really good. The custard and meringue were the perfect complements to the tart cranberries.
Ariyan Khan Sadik
[email protected]This pie was a bit more work than I expected, but it was worth it in the end. It was a beautiful and delicious pie.
Ajit Gurau
[email protected]The meringue on this pie was a bit too brown for my liking, but the filling was delicious.
Shoaib Nasir
[email protected]This pie was a bit too tart for my taste, but my husband loved it.
MD Akbur Alii
[email protected]The cranberry custard meringue pie was delicious! The crust was flaky and buttery, the filling was creamy and tart, and the meringue was light and fluffy. I will definitely be making this pie again.
Boadu Delove
[email protected]This pie is so easy to make, and it always turns out perfectly. I've made it for years, and it's always a favorite.
Margaret Mwai
[email protected]I love the combination of cranberries and custard in this pie. The meringue topping is the perfect finishing touch.
Daniel Mintah
[email protected]This cranberry custard meringue pie was a hit at my holiday party! The filling was creamy and tangy, and the meringue was perfectly browned and fluffy. I would definitely make this pie again.